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21 slices (4 x 3 3/4-inch
each) white bread, crust
softened butter
tuna filling
deviled ham filling
chicken filling
2 (8 oz. each) pkg. cream
cheese, softened
1/4 c. sour cream

Place 3 slices bread side by side on serving platter;
spread butter. Spread with tuna filling. Spread another 3
slices of bread with butter. Place butter side down on tuna.
Spread tops of bread with butter, then with half of deviled ham
filling. Spread 3 more slices bread with butter; place butter
side down on ham. Spread tops of bread with butter and then
with half of chicken filling. Repeat with 3 more layers of
bread and remaining fillings. Butter the last 3 slices of
bread. Place butter side down to form top of loaf; do not
butter tops of each slice. Whip cream cheese with sour cream.
Frost sides and top of loaf, using cake decorating tubes, pipe
on fluting as desired. Garnish as desired with strips or
slices of sweet gherkins, cherry tomatoes, radish roses, carrot
or pimiento. Chill until served. Makes 9 to 12 servings.
Decorate top with sweet gherkins, cherry tomatoes and
radishes roses, carrots or pimiento.

Tuna Filling:
1 (6 1/2 or 7 oz.) can tuna,
well drained and finely
1/3 c. drained sweet relish
2 Tbsp. finely chopped radish
1/4 tsp. celery seed
1/4 c. mayonnaise
Mix well.

Deviled Ham Filling:
1 (4 1/2 oz.) can deviled ham
1/3 c. drained sweet pickle
1/4 c. finely chopped celery
1 Tbsp. grated Parmesan cheese
1 Tbsp. catsup
1 Tbsp. mayonnaise
Mix well.

Chicken Filling:
1 c. finely chopped cold
cooked chicken
1/3 c. drained sweet pickle
1/4 c. finely chopped pecans
1 Tbsp. grated onion
1/4 tsp. curry powder
1/4 c. mayonnaise
Mix well.
Note: Loaf may be prepared the day before without
frosting, wrapped in transparent plastic wrap and refrigerated.
Frost about 1 hour before serving, refrigerate before serving
time. Serves 9 to 12.

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